치즈의 보존료 및 일반성분 함량 조사
The survey on contents of preservative and general composition in cheese
1
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preserva-tives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy ben-zoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3∼1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3∼56.8%, 7.2∼24.6% and 19.6∼26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).
Abstract
This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preserva-tives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy ben-zoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3∼1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3∼56.8%, 7.2∼24.6% and 19.6∼26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).
참고문헌 (17)
- 낙농진흥회, "국내통계", ~ (2014)
- 식품의약품안전처, "식품의 기준 및 규격", 식품의약품안전처, ~ (2014)
- 식품의약품안전처, "식품첨가물의 기준 및 규격", 식품의약품안전처, ~ (2014)
- 식품의약품안전처, "축산물의 가공기준 및 성분규격", 식품의약품안전처, ~ (2013)
- 전우민, "우유와 유제품의 생화학", pp.247~266 (2007), 라이프사이언스
- 양종범, "쉬운 식품화학", pp.37~38 (2008), 유한문화사
- 식품첨가물 섭취량에 따른 안전성 평가, "한국보건산업진흥원", ~ (2007)
- 어린이용 치즈 품질시험 결과보고서, "한국소비자원", ~ (2013)
- 함준상, "치즈의 소비실태에 관한 설문조사", 한국축산식품학 회 2002년도 추계학술대회, pp.182~182 (2002)
- 허태련, "치즈성분이 건강에 미치는 영향", 우유, 49, pp.14~19 (1992)
- 최효정, "시판 축산물가공품의 보존료 사용에 관한 조사", 한국가축위생학회지, 30(3), pp.437~443 (2007), 한국가축위생학회
- Kim HC, "Consumers recognition and information need about food safety", Korean J Dietary Culture, 16, pp.296~309 (2001)
- Lee DS, "Simultaneous determination methodof preservatives in livestock products", Kor J Vet Publ Hlth, 27, pp.183~189 (2003)
- Lee JO, "Estimation of concentrations in food and their daily intake for preservatives in Korea", The Annual Report of KFDA, 5, pp.84~100 (2001)
- 서계원, "다소비 식품의 식품첨가물 사용 실태조사", 한국식품위생안전성학회지, 23(2), pp.142~148 (2008), 한국식품위생안전성학회
- Oishi S, "Effects of propyl paraben on the male reproductive system", Food Chem Toxicol, 40, pp.1807~1813 (2002)
- Walker R, "Toxicology of sorbic acid and sorbates", Food Addit Contam, 7, pp.671~676 (1990)